Mango Coconut Sorbet – Refreshing and Dairy-Free
Beat the heat with this refreshing dairy-free Mango Coconut Sorbet. Made with ripe mangoes, creamy coconut milk, maple syrup, and lime juice for a bright, tropical dessert.
Beat the heat with this delicious Mango Coconut Sorbet that’s not just refreshing but also completely dairy-free! Perfect for hot summer days or as a vibrant dessert for your next gathering, this recipe is easy to whip up and requires minimal ingredients.
Mango Coconut Sorbet
- Uniquely refreshing flavor combination of ripe mango and creamy coconut.
- Completely dairy-free, making it suitable for vegans and lactose-intolerant individuals.
- Whips up in just a few simple steps – perfect for busy weeknights!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (full-fat for creaminess)
- 3 tablespoons maple syrup (or honey, for non-vegan option)
- 1 tablespoon lime juice (to enhance flavor)
How to Make
To start your Mango Coconut Sorbet, simply blend the diced mangoes in a food processor or blender until smooth. Add the coconut milk, maple syrup, and lime juice, blending again until the mixture is creamy and well-combined. Once fully blended, transfer the mixture into a shallow dish or ice cream maker. If using a shallow dish, freeze for about 4-6 hours, stirring every hour to break up any ice crystals. If you’re using an ice cream maker, churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Serve immediately for a soft texture or transfer to the freezer for a firmer sorbet.
Tips
- For the best flavor, use very ripe mangoes.
- Adjust the sweetness according to your taste; feel free to add more or less syrup.
Make-Ahead
This sorbet can be made up to a week in advance. Just store it in an airtight container in your freezer, ready to impress guests at any moment!
Storing
Keep your Mango Coconut Sorbet stored in an airtight container in the freezer for up to a month for optimal freshness.
Freezing
Ensure the sorbet is well covered to prevent ice crystals from forming. For best results, freeze immediately after preparation.
Reheating
There’s no need to reheat sorbet! Simply let it sit at room temperature for a few minutes for easier scooping.
Serving Suggestions
Serve your sorbet in chilled bowls with fresh fruit garnishes like mint, or drizzle a bit of coconut cream on top for an extra indulgent touch. Pair it with a crunchy cookie for a delightful contrast!
For essential kitchen tools, consider checking out this high-quality ice cream maker to make the process even easier!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk (full-fat for creaminess)
- 3 tablespoons maple syrup (or honey, for non-vegan option)
- 1 tablespoon lime juice (to enhance flavor)
Instructions
Blend the mangoes
Blend the diced mangoes in a food processor or blender until smooth.
Add coconut milk, maple syrup, and lime juice
Add the coconut milk, maple syrup, and lime juice, blend until creamy.
Freeze and serve
Transfer to a shallow dish or ice cream maker; freeze and serve.
Notes
- For the best flavor, use very ripe mangoes.
- Adjust the sweetness according to your taste; feel free to add more or less syrup.
Nutrition Facts
Frequently asked questions
Can I use frozen mango instead of fresh?
Yes. Frozen mango can be used; thaw slightly for easier blending.
How do I store leftovers?
Store in an airtight container in the freezer for up to 1-2 weeks.
Is this sorbet vegan?
It is dairy-free. If you use maple syrup (not honey) it remains vegan; honey makes it non-vegan.
What goes well with this sorbet?
Pairs nicely with fresh fruit, mint, or a drizzle of coconut cream.
Can I use honey instead of maple syrup?
Yes, you can use honey if you’re not keeping the recipe vegan, but maple syrup keeps it vegan.
